Hearty,
firm fish filets stand up well in broth, and mahi-mahi is a good
choice. Japanese and Thai flavors make the broth in this recipe bold and spicy, and tender rice noodles soak up all that delicious salty savor—no additional
sodium needed.
Fresh ginger
and yellow miso create an aromatic, rich base, and shiitake mushrooms add a
deep earthiness to bring this dish together.
Note: Whisking a little of the hot broth
into the miso paste allows the mixture to come together smoothly before adding
it to the entire broth. This helps prevent the “graininess” that may result by
plopping the miso cold into the saucepan of hot broth.
Serves 2
Ingredients
- 2 garlic cloves, finely chopped
- 4 tbsp soy sauce, divided
- 4 tsp finely chopped, peeled ginger, divided
- 1 tsp
toasted sesame oil, plus more for drizzling
- 2 5-oz skinless
mahi-mahi filets, about 1 inch in thickest part
- 3 oz
shiitake mushrooms, stems removed, caps thinly sliced
- 1 tbsp
yellow miso
- 1 tbsp
peanut oil
- 2 Thai
chiles, finely chopped
- 2
scallions, thinly sliced, white and green parts separated
- 1 cup
chicken broth
- 2 oz Thai
rice noodle sticks, cooked and drained
- thinly
sliced radish, for garnish
|
Mahi-Mahi Filets |
|
Broth Ingredients and Garnishes |
|
Shiitake Mushrooms |
|
Sliced Mushroom Caps |
|
Yellow Miso |
Preparation
- Combine garlic, 2 tablespoons soy sauce, 2 teaspoons ginger, and 1 teaspoon sesame oil in a heavy, sealable plastic bag. Add the fish, seal the bag, and turn to coat.
Refrigerate 1 hour.
|
Marinating Fish |
- Preheat the
oven to 375° F.
- Line a
small baking pan with aluminum foil. Place the fish and marinade in the pan. Scatter
the mushroom caps around the fish and drizzle the caps with a small amount of
sesame oil.
- Bake until the
mahi-mahi is just cooked through and the mushrooms are tender, about 12 minutes.
|
Fish and Mushrooms Ready to Bake |
- Meanwhile,
place the miso in a heatproof bowl.
- Heat a
small saucepan over medium heat and add the peanut oil. Add the chiles, white
parts of the scallions, and remaining 2 teaspoons of chopped ginger. Stir-fry 3
minutes.
- Add the
broth and remaining 2 tablespoons of soy sauce to the pan and bring to a
simmer. Cook 2 minutes.
|
Chiles, Scallions, and Ginger Beginning to Cook |
|
Broth Beginning to Cook |
- Carefully
remove 1/3 cup of the hot broth and pour into the bowl with the miso. Whisk to
combine. Pour the broth-miso mixture back into the saucepan and whisk with the
other ingredients. Reduce the heat to prevent the broth from boiling. Cook
gently 5 minutes.
- Stir the
cooked, drained rice noodles into the broth and let warm 1 minute.
|
Broth Whisked with Miso |
|
Noodles Added to Broth |
To serve, divide the noodles between 2 shallow
bowls, piling into the middle as much as possible. Divide and pour the remaining
broth into the bowls. Place 1 mahi-mahi filet on top of the noodles in each
bowl and mound the mushrooms on top of each. Garnish each with the green parts
of the scallions and radish slices. Serve right away.
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